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Vegetable oil, for frying

1 large Vidalia onion, sliced about 1/4 inch thick

3 cups buttermilk

1 1/2 cups all-purpose flour

1 1/2 cups cornmeal

2 tablespoons smoked sweet paprika, a couple of palmfuls

1 tablespoon chili powder, a palmful

1 tablespoon ground cumin, a palmful

1 tablespoon salt

1 1/2 cups sour cream

2 pimiento peppers or 1 roasted red pepper, patted dry and chopped

3 tablespoons fresh dill leaves